Quinoa & Spinach Kofta Curry Recipe

About this recipe

Delightful quinoa-spinach koftas simmered in a rich tomato-coconut curry. Packed with protein and vibrant flavors.

Ingredients

• 100 g Quinoa
• 500G Loose Besan
• - Baby Tomatoes
• 200 ml Coconut Milk
• loose Ginger
• 100 g Garlic
• 100 g Jeera
• - Red Chilli
• 20 g Turmeric Powder
• 100 g Salt
• 200 ml Mustard Oil
• - Coriander Powder

Instructions

1. 1. Cook the quinoa in boiling water until soft, then drain and set aside.
2. 2. Blanch the spinach leaves, squeeze out excess water, and finely chop them.
3. 3. Mix the cooked quinoa, spinach, chickpea flour, and a pinch of salt to form a dough-like mixture.
4. 4. Shape the mixture into small koftas and shallow-fry them in oil until golden brown. Remove and set aside.
5. 5. Heat oil in a pan and add cumin seeds, letting them splutter.
6. 6. Add chopped onions, ginger, and garlic, sautéing until golden and aromatic.
7. 7. Stir in the tomato puree, red chili powder, turmeric, and coriander powder for a flavorful base.
8. 8. Pour in the coconut milk and simmer the curry until it thickens slightly.
9. 9. Gently add the koftas into the curry and let them cook for 5 minutes to absorb the flavors.
10. 10. Garnish with fresh coriander leaves and serve hot with steamed rice or millet.